Posts Tagged ‘ice cream’
cranberry sorbet (merry christmas!)
Merry Christmas, everyone! Hope everyone is having a wonderful holiday and enjoying the day. We had a wonderful dinner and instead of doing some big rich dessert I decided to go simple and refreshing for our finish this year. Sweet and tart cranberry sorbet, a perfectly light and yet festive holiday dessert. This would be divine to also serve on New Year’s Eve, especially if you scoop a few balls and put them at the bottom of a glass, then top with champagne. Cranberry sorbet floats, anyone?
Happy Holidays!
vietnamese coffee ice cream
One of my all-time favorite food memories is the first time I tried Vietnamese food living in Chicago. I had pho tái, shrimp summer rolls, and then at the end of the meal, my very first Vietnamese coffee. I saw another patron being served with the traditional single-serve drip and after much oohing and ahhing, got one for myself.
The flavor was potent, so absolutely sweet but bold and intoxicating, I was hooked. It quickly became one of my favorite treats (and still is), so when I saw this ice cream recipe, I about died.
Not only is it the easiest ice cream I’ve ever made (ok, second easiest), but it really is one of the tastiest. Using the naturally thick texture of sweetened condensed milk, no custard or tempering is necessary (yessss!) and the flavor is just beyond wonderful. If you’ve ever been intimidated by your ice cream machine or the process, this is the dish for you.
salted watermelon sorbet
To me, nothing says summer more than watermelon. Well, that and suffocating humidity, but thankfully this dish solves that woe.
Refreshing and sweet, I could eat watermelon with every meal during summertime, especially for dessert. And as much as I can happily eat a few slices of freshly sliced melon, this recipe for watermelon sorbet from Salty Sweets (seriously my favorite dessert book ever) came across my path and quickly shot to the top of my “to cook” queue. For those who have never done it, sprinkling salt on watermelon actually brings out the sweetness and of course adds a fabulous salty flavor, so don’t knock it til you try it!
Be sure to use fleur de sel or a flaky, light sea salt. You want something gentle and mild in flavor – no kosher or table salt here. It’ll dissolve best and also won’t leave a harsh aftertaste. If you’re not keen on the idea of salted sorbet, just omit it and try out the watermelon on its own. I’m sure it’s delicious.
colorado peach ice cream
